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Export 14 ingredients for grocery delivery
Step 1
Combine all brine ingredients in a large nonreactive pot. Heat and stir, about 5-10 minutes, or until sugar and salt dissolve. Remove from heat and cool completely. Add the turkey breast, cover and refrigerate overnight or at least 8 hours.
Step 2
Set slow-cooker to HIGH and spray the interior with nonstick spray.
Step 3
Remove the turkey from the pot and rinse it thoroughly with cold water, and pat it dry with paper towels.
Step 4
Place the celery, onions, and carrots in the bottom of the slow-cooker, and pour the broth over the vegetables.
Step 5
Set the turkey breast on top of the vegetables and pour melted butter over the turkey.
Step 6
Sprinkle the breast with salt, black pepper, sage, rosemary and orange zest.
Step 7
Cover the slow-cooker and cook on HIGH 2 hours, reduce the temperature to LOW and cook an additional 1-2 hours or until the internal temperature of the middle of the turkey breast registers 165°F-168°F.
Step 8
Remove the breast from the slow-cooker, cover with foil and let it rest 15 minutes.
Step 9
Cut into ½-inch slices and serve.
Step 10
Enjoy!
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